According to him, “vaccine RNAs are ultra-stabilized, very different from natural RNAs.” This exceptional stability is made possible by their encapsulation in lipid nanoparticles, which facilitate their uptake into cells. But these protective particles could also offer increased resistance to cooking heat and stomach acid, leaving open the possibility that the RNA remains active even after ingestion.
At this stage, only certain ducks are being vaccinated with this technology. However, approval has already been extended to chickens, which could rapidly increase the share of meat vaccinated with this technology in supermarkets. For the time being, cattle and sheep will remain subject to more traditional vaccines with inactivated viruses, particularly against bluetongue.
This situation raises questions about transparency and informed choices: consumers currently have no way to know whether the meat they buy comes from animals vaccinated with self-amplifying mRNA. Between institutional trust and scientific warning signs, the controversy is only just beginning.
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